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Crispy Chicken With Artichokes, Lemon, and Herbs

Created by LifeIsGood on September 28, 2024

8 chicken thighs, bone-in, skin-on
Kosher salt
Ground black pepper
1 tablespoon olive oil
1 shallot, thinly sliced
12 ounces artichoke hearts, frozen (1 bag), or 14 ounces can quartered artichokes, drained (1 can)

Step 1: Preheat oven to 350 degrees F.
Step 2: Pat the chicken dry and season with salt and pepper, to taste, on each side.
Step 3: Heat the olive oil in a large ovenproof skillet over med-high heat until the oil shimmers.
Step 4: Add the chicken, skin side down and cook undisturbed for 6-8 minutes, or until the skin is golden brown.
Step 5: Flip the chicken over and cook for another 5 minutes on the other side.
Step 6: Remove chicken to a plate.
Step 7: In the same skillet, add the shallot and cook over medium heat for about 2-3 minutes.
Step 8: Pour in the wine to deglaze the pan; stirring to loosen any browned bits on the bottom of the pan. Let the wine come to a boil and then reduce the heat to a simmer for about 2 minutes.
Step 9: Add chicken stock and mustard; whisking to combine them. Let it come to a boil. Season with salt and pepper.
Step 10: Put the chicken back into the pan, skin side up, and bake in the preheated oven for about 20 minutes, or until the chicken is 165 degrees F.
Step 11: Remove from the oven and squeeze the fresh lemon juice over the top and sprinkle with the fresh parsley before serving.